Avial
Vegetables - all
Channadhal-50gm
Coconut
Jeera-1tsp
Green chilli-4 or 5
Mustard-1/2tbs
Coconut oil-2 tbs
Curryleaves
Hing-1/4 tsp
Salt to taste
1. Grind together the coconut, green chillies and cummin seeds to make a fine paste,
adding very little water.Mix the curd to the ground paste and keep aside.
2. Peel and chop all the vegetables into 3-inch lengths.
3. Cook the vegetables separately with very little water in a heavy-bottomed vessel.
4. Mix all the cooked vegetables together with salt and turmeric powder.
5. Add the paste and heat through, taking care to prevent curdling.
6. Add the 1/4 cup coconut oil and curry leaves and mix well. Do not heat.
7. Serve hot with rice.